Vegan Zucchini "Pasta" + New Peeler Report

My sister asked me what we did on Friday night. I told her we went to the store to buy stuff for a tomato aspic salad and then we checked out a whole bunch of vegetable peelers at T.J. Maxx. She laughed a short little disbelieving laugh; being her sister and having known her forever, I knew that it meant she thought our weekend-night adventure was more than a little bit dorky. And she even cooks, too!

Peeler Night really was worth it, though. We've found a new favorite in the julienne one, and because our friend Laura had been raving about her serrated peeler, which takes just the thin skin off peaches and tomatoes, we snagged one of those, too. Three colorful plain peelers were also a must. Trying new things and making quick garnishes has gotten to be effortless after splurging on these tools.

In the mood for pasta, but needing something really healthy and raw for a quick weekday lunch during a busy week, I opted for zucchini ribbons. With the help of my julienne peeler, it was easy: I kept the skin on the zucchini and cut off long slices to be blanched then topped with tomatoes and beans.

Vegan Zucchini "Pasta"

1 large zucchini

salt

2 tbsp. olive oil

2 cloves of garlic, sliced thinly

1/2 cup of white wine

1 1/2 cup of grape tomatoes, halved

1/2 cup of cannellini beans

handful of chopped parsley

sea salt and cracked pepper

Peel strips from the zucchini with the julienne peeler; this should come to about 2 cups. To blanch, boil very salty water and add zucchini for 15 seconds before removing with tongs. (This takes out any bitterness and softens veg.)

Put olive oil and garlic in a sauté pan. Once the garlic browns a little, add the wine. Let it all cook down for 2 minutes. Add tomatoes and beans. Add the blanched zucchini, too and cook through for a couple minutes until everything is warm. Top with sea salt, cracked pepper , and chopped parsley to taste.